Rhubarb Punch
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Total Time: 15
Yield: about 2 quarts
This refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the rhubarb. The base mix is sweet, but as the melting ice dilutes it, it achieves perfect balance.Ingredients:
1 pound rhubarb1 cup plus 1 quart water, divided
1 stick cinnamon
1-1/4 cups sugar
1/2 cup lemon juice
1 cup pineapple juice
Instructions:
Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.
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